9 oz no-boil lasagna noodles
15 oz ricotta cheese
1 tbsp parsley
1 lb ground chuck
1 yellow onion
3 garlic cloves
1/2 c chicken broth
1/8 tsp red pepper flakes
32 oz marinara sauce
2 c shredded mozzarella cheese
1/2 c grated parmesan cheese
fresh basil
Prep:
Bowl 1:
ricotta cheese
parsley
Bowl 2:
chicken broth
red pepper flakes
marinara sauce
Separate prep:
onion: dice
garlic: mince
Instructions:
- Brown beef in Dutch oven on medium-high.
Drain, reserving 2 tbsp fat in pot.
Set aside beef as Bowl 3.
- In Dutch oven, saute onion until
transparent. (4-6 mins)
- Add garlic, cook 30 seconds.
- Add BOWL 2, cook 5 mins.
- Transfer into Bowl 3 and mix.
- In Dutch oven on low-medium, layer as
described below:
- 4 layers marinara sauce
- 4 layers lasagna noodles
- 3 layers ricotta cheese
- 4 layers mozzarella cheese
- 4 layers parmesan cheese
- Reduce heat to low. Cover and cook until
noodles are cooked through and sauce is
bubbly, 30-40 mins.
- Garnish with fresh basil.
Rest 10-15 mins.
